Name: Roasted Chickpea and Vegetable Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.5 cup Chickpeas; 1 cup Broccoli florets; 1 cup Red bell pepper; 1 tsp Olive oil; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Smoked paprika; 0.5 tsp Garlic powder; 1 tbsp Lemon juice; 2 tbsp Nonfat Greek yogurt

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
Drain and rinse the chickpeas, then pat them very dry with a paper towel to ensure they become crispy during roasting.
Cut the chicken breast into bite-sized cubes and slice the red bell pepper into thin strips.
Place the chicken, chickpeas, broccoli florets, and bell pepper strips onto the prepared baking sheet.
Drizzle the olive oil over the ingredients and sprinkle evenly with sea salt, black pepper, smoked paprika, and garlic powder.
Toss everything thoroughly with your hands or tongs until well coated, then spread into a single even layer.
Roast in the center of the oven for 20 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges.
Remove from the oven and immediately drizzle the fresh lemon juice over the hot mixture.
Transfer the roasted ingredients to a bowl and serve with a dollop of nonfat Greek yogurt on top for a creamy finish.

Nutrition

Ingredients

Instructions

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